Prime Rib Au Jus with Yorkshire Pudding

Ingredients and Weight:

• 1 (5-6 pound) bone-in prime rib roast
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 1 cup dry red wine (optional)
• 1 cup beef broth
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped

For the Yorkshire Pudding:

• 1 cup all-purpose flour
• 2 eggs
• 1 cup milk
• 1/2 teaspoon salt

Preparation Time:

• 20 minutes

Cooking Time:

• 2 hours 15 minutes

Difficulty Level:

• 3 (Medium)

Preparation Method Steps:

1. Preheat oven to 450°F (230°C).
2. Season the prime rib roast generously with salt and pepper.
3. Heat the olive oil in a large roasting pan over medium-high heat.
4. Sear the prime rib on all sides until golden brown.
5. If desired, pour in the red wine and let it bubble away.
6. Add the beef broth, onion, carrots, and celery to the roasting pan.
7. Transfer the roasting pan to the oven and roast the prime rib for 15 minutes per pound, or until an internal temperature of 135°F (57°C) is reached for medium-rare.
8. Let the prime rib rest for 30 minutes before slicing.
9. While the prime rib is resting, prepare the Yorkshire pudding batter by whisking together the flour, eggs, milk, and salt in a medium bowl.
10. Heat the muffin cups of a muffin tin with olive oil.
11. Divide the Yorkshire pudding batter evenly among the muffin cups.
12. Bake the Yorkshire puddings for 20-25 minutes, or until golden brown and puffed up.

Nutritional Information:

• Serving size: 1 slice of prime rib with 2 Yorkshire puddings
• Calories: 500
• Protein: 30 grams
• Fat: 25 grams
• Carbohydrates: 30 grams

Dish Characteristics:

• Tender and juicy prime rib
• Rich and flavorful au jus
• Light and fluffy Yorkshire puddings
• Perfect for a special occasion or Sunday dinner

User Comments:

• "This was the best prime rib I've ever had. The Yorkshire puddings were a perfect accompaniment."
• "The au jus was so delicious, I could have eaten it with a spoon."
• "This dish is a showstopper. My guests raved about it."
• "I'm not a big fan of prime rib, but this dish changed my mind."
• "This recipe is easy to follow and produces amazing results."

Special Precautions and Tips:

• Allow the prime rib to come to room temperature before roasting for even cooking.
• Use a meat thermometer to ensure that the prime rib is cooked to the desired doneness.
• Let the prime rib rest before slicing to allow the juices to redistribute.
• The Yorkshire puddings can be prepared ahead of time and reheated in the oven.